Best 3 Grilled Green Chili Quesadillas Recipes
**Grilled Green Chili Quesadillas: A Flavorful Fusion of Mexican and American Cuisine**
Quesadillas, a beloved dish originating from Mexico, have captured the hearts of food enthusiasts worldwide with their versatility and delectable flavors. This article presents a collection of tantalizing recipes that elevate the classic quesadilla to new heights, featuring grilled green chilies as the star ingredient. Get ready to embark on a culinary journey that seamlessly blends the vibrant flavors of Mexican cuisine with the convenience and creativity of American cooking. From the zesty Poblano and Roasted Corn Quesadillas to the unique Grilled Green Chili and Sweet Potato Quesadillas, each recipe promises a unique taste experience that will leave your taste buds dancing. So, gather your ingredients, fire up your grill, and prepare to indulge in a symphony of flavors with our Grilled Green Chili Quesadillas extravaganza.
GRILLED GREEN CHILI QUESADILLAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat a grill pan over high heat. Place whole chiles on grill and char all over. about 10 minutes. Remove from heat and split chiles. Scrape away seeds with a spoon and slice.
- Heat a large nonstick skillet or griddle over medium high heat. Char the tortilla and blister it on 1 side, 20 seconds, then flip tortilla. Cover half of the tortilla with cheese and chilies, then fold over. Press down gently with spatula. Cook quesadilla 15 seconds more on each side, transfer to a cutting board. Repeat. Pile up 2 completed quesadillas at a time and cut into 3 generous wedges. The yield will be 12 pieces from 4 quesadillas. Serve slices on a large platter with small dishes of salsa verde and sour cream for topping. Garnish the platter and toppings with chopped cilantro.
GRILLED GREEN QUESADILLAS WITH BRIE AND HERBS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Get grill or grill pan hot. Spray 1 side of wraps with cooking spray. Place that side down, char the wraps, as many as will fit on your grill or grill pan at the same time, 30 seconds on the first side. Spray opposite side lightly with vegetable cooking spray and turn. Arrange a layer of sliced brie with herbs across half of each flour wrap. Sprinkle cheese with chives and tarragon fold quesadillas in half, covering cheese. Lightly press down on quesadillas, turn and cook 30 seconds longer. Cut into wedges and serve with sour cream and salsa, if desired.
GREEN CHILI AND MONTEREY JACK QUESADILLAS
Categories Cheese Pepper Vegetarian Summer Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add chilies. Cover and cook until chilies are soft, adding water by tablespoonfuls if chilies become too dark, stirring occasionally, about 10 minutes. Uncover. Add garlic; sauté 1 minute. Transfer to medium bowl. Stir in cilantro. Season chili mixture to taste with salt and pepper.
- Heat 2 teaspoons oil in each of 2 heavy large skillets over medium-high heat. Add 1 tortilla to each skillet. Top each with 1/4 of cheese and 1/4 of chili mixture, then 2 tablespoons salsa. Top each with 1 tortilla. Cook until bottoms are golden brown, about 3 minutes. Turn quesadillas over. Cook until bottoms are golden brown and cheese melts, about 3 minutes. Transfer to cutting board. Cut each quesadilla into 6 wedges. Transfer to platter. Repeat with remaining oil, tortillas, cheese, chili mixture, and salsa. Serve hot.
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
Tips:
- Choose the right chiles: Anaheim chiles are a mild variety that is perfect for quesadillas. If you prefer a spicier quesadilla, you can use poblano or jalapeño chiles. Just be sure to remove the seeds and ribs before cooking.
- Roast the chiles properly: Roasting the chiles brings out their flavor and makes them easier to peel. To roast the chiles, place them on a baking sheet and broil them for 5-7 minutes per side, or until the skins are blackened. Once the chiles are roasted, place them in a paper bag and let them steam for 10 minutes. This will make it easier to peel off the skins.
- Use fresh ingredients: Fresh ingredients will give your quesadillas the best flavor. Be sure to use fresh tortillas, cheese, and vegetables.
- Don't overcrowd the pan: When cooking the quesadillas, don't overcrowd the pan. This will make it difficult to flip them and they will not cook evenly.
Conclusion:
Grilled green chili quesadillas are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner. By following the tips above, you can make sure that your quesadillas are perfect every time. So next time you are looking for a tasty and satisfying meal, give grilled green chili quesadillas a try. You won't be disappointed!
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